- The Lazy Gastronome
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https://www.lazygastronome.com
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Baked Buffalo Chicken Tenders
Posted By
HelenFern
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Appetizers,Chicken,Main dish |
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I love buffalo chicken wings – but I’m also trying to eat healthier. Here is some yummy goodness- make it as spicy as you like it (I like it hot!) – and enjoy with a cold drink!
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What you need:
2 cups of fritos or tortilla chips (the latter has less fat)
1 teaspoon each: garlic powder, onion powder, chipotle chili powder
1/8 teaspoon cayenne pepper (more if you like them really spicy)
1 teaspoon garlic salt
½ teaspoon black pepper
½ cup buttermilk
2 boneless, skinless whole chicken breasts
How to Do it:
Preheat the oven to 350 degrees.
Process the chips in a food processor until they are ground well. Add the spices and mix again. Remove to a large bowl.
Cut the breasts into four strips each – try to cut as evenly as possible.
Dip each piece into the buttermilk, then lay into the dry mixture. Let set for a minute, turn. Gently place on a greased cookie sheet. I usually do three or four pieces before I move it. It give the dry mixture time to be coated well onto the meat.
Repeat until each piece is on the cookie sheet.
Bake for 15 to 20 minutes, then turn. Bake another 15 – 20 minutes, until the coating is crispy and the chicken has no trace of pink left.
Serve with Ranch or blue cheese dressing and celery sticks.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Appetizers,Main dish,pork |
20 Comments
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OK – it’s eight ingredients if you count the wrappers, but that didn’t fit the title. (For all the young folks, there was a classic movie in 1968 with that title).
But, going with the lazy theme, I don’t like a page of ingredients when I cook – simple, simple simple – and these egg rolls are simple, not fried and taste great! They work for a snack or, as we did, a healthy, light meal.
What you need:
¼ pound of ground pork
1 teaspoon fresh grated ginger
1 teaspoon soy sauce
1 cup coleslaw mix (cabbage, carrots)
1 cup mung bean sprouts
3 green onions coarsely chopped (see photo)
1 Tablespoon toasted sesame oil
8 egg roll wrappers
Dipping suggestions:
Soy sauce with Chinese hot mustard (what we used)
ketchup with Chinese hot mustard
plum sauce
soy sauce with hot chili oil
How to Do it:
Preheat the oven to 350 degrees.
Process the pork, ginger and soy sauce in a food processor until it is well mixed and the meat has a smooth texture.[7]
Cook until the meat is no longer pink. Remove from heat and set aside.
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Gently mix the cabbage, bean sprouts and green onions so they are evenly mixed. Very lightly saute in 1 teaspoon of the sesame oil.
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Spread the wrappers out on a cutting board and brush the ends lightly with water. Put 1/8 of the meat mixture on center of each.
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Put 1/8 of the vegetable mixture on top of that. Fold back each end and then carefully roll.
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Brush each egg roll lightly with sesame oil. Place oiled side down on a cookie sheet, then brush the other side (so both sides are oiled).
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Bake for 10 minutes, then turn and bake for another 10 to 15 minutes. They should be lightly browned and crispy and heated through.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!
It’s a Party and You’re invited! I’m co-hosting this great blog hop / linky party this week – check out some of the great blogs listed and even add your own!
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Here’s how the Giveaway & Co-hosting works – the co-hosts from the previous month’s CLIMB will have the opportunity to participate in a Giveaway during the next CLIMB – that gives co-hosts 2 months in a row of blog growing fun!! (If you would like to co-host please sign up at the end of this post using the last “Linky”)
– A lovely Spring Flower Necklace by ShorelineDesigned – $15 value
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SPRING FLOWER CHARMS NECKLACE
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We have changed it up a bit – instead of linking your homepage you may now link up to 4 of your family friendly blog posts per month!!
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By participating in this blog hop your understand that your link might be featured &/or promoted on our blogs & social media. Also, by participating in this blog hop your email address will be added to our CLIMB list & you will be sent an email reminder next month.
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Remember – If you co-host you will receive a free Weekly Sidebar Ad and your blog button will appear on both Angie’s blog & Angel’s blog!!
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We are looking for amazing Bloggers like you to cohost the CLIMB! (We are scheduling for the end of May & for June 2015) – please click the purple button below to sign up to cohost or click HERE[35]!
Posted By
HelenFern
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Main dish,Shellfish |
2 Comments
[40]
This dish is a simple dish to serve guests. We like to use shell on shrimp – you suck the sauce off, peel them and dip them back in the sauce. Takes awhile to eat it but it’s sort of fun! We’ve also done peeled shrimp (seen here) – a lot less messy but just as tasty! It all depends on your preference
What you need:
1 pound of butter – the real thing
1 bottle of barbeque sauce – make sure it is made with brown sugar and not molasses
Fresh ground pepper
2 pounds of shrimp – with or without the shell
Package of Crab and Shrimp Boil
1 loaf of crusty bread
How to Do it:
Melt the butter in a large sauce pan. Add the entire bottle of barbeque sauce and simmer on low, adding fresh ground pepper. Continue simmering, adding pepper and stirring, until the sauce and the butter are mixed. I use a wire whisk because it tends to separate. The barbeque sauce will become brown and think from the sugar and some of the butter will separate into a reddish, golden sauce. [41]
In the meantime, boil water and add the crab and shrimp boil pouch. Make sure the mud vein is removed from the shrimp and add to the water. Cook for just a couple of minutes until slightly pink.
Drain the shrimp from the water and add it to the sauce mix. Simmer on low for about 5 minutes.
If you are using peel on, you have peel and eat shrimp. Suck the sauce off, peel, and dip into the butter sauce, eat. This is the way we serve it to guests, with LOTS of damp napkins. It’s a fun meal out on the deck with a big salad and wine.
If you made it without the peel, simple use your fork to stir a shrimp around in the sauce and pop it into your mouth! Few napkins are needed, but it isn’t quite as much fun!
Posted By
HelenFern
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In
Main dish,pork |
1 Comment
[46]
Hot, satisfying pulled pork sandwiches – ready for you when you get home from work…
What you need:
2 pound pork loin roast
1 teaspoon liquid smoke
1 Tablespoon olive oil
water
RUB:
1 teaspoon olive oil
½ teaspoon liquid smoke
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
1 teaspoon each: Hot Mexican chili powder, chipotle chili powder, ancho chili powder, garlic powder and onion powder
2 teaspoons lemon pepper
1 Tablespoon garlic salt
How to Do it:
Mix all the ingredients for the rub in a bowl. Evenly divide and rub both sides of the roast well, pushing in while rubbing. Set aside for about 30 minutes. Do not discard the extra rub.
Place the roast in a crockpot. Mix the remaining rub with 1 Tablespoon of olive oil, 1 teaspoon of liquid smoke, and 1 cup of warm water – blend well. Pour the liquid around the side of the roast. Add enough water to cover just slightly more than half way.
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Cover the crockpot and cook on low for 9-10 hours. The top of the roast will dry out slightly. (And watch husbands. They try to taste test too early!)
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When the roast is tender and comes apart easily with a fork, gently scoop some of the liquid over the top to put some moister into the dryer areas and remove from the crockpot.
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Shred and serve on sourdough bread with or without barbeque sauce. Coleslaw is a great side dish.
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